Chicken Yassa (Senegalese Braised Chicken with Caramelized Onion And Lemon)

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1. 1Step 1: Whisk together 1/3 cup lemon juice, 2 tablespoons Dijon mustard, 1 1/2 tablespoons vegetable oil, and 1 teaspoon salt.
2. 2Step 2: Toss the mixture with 2 pounds bone-in, skin-on chicken thighs.
3. 3Step 3: Refrigerate for 30 minutes to 1 hour.
4. 4Step 4: Sear the thighs on the stove and set them aside.
5. 5Step 5: Heap the pot with 2 pounds of thin-sliced onions seasoned with salt and let them gently caramelize, scraping and stirring the fond into the jammy, deeply golden mass.
6. 6Step 6: Into the pot went chicken broth, crushed garlic, habanero, and the reserved marinade.
7. 7Step 7: Tip the thighs and their juices back in; cover the pot; and simmer until the chicken is suffused with lemony, mustardy tang and starting to separate from the bone.
8. 8Step 8: Fish the thighs out of the sauce and nestle them into the rice.
9. 9Step 9: Brighten the sauce with more lemon juice (and cut wedges to pass at the table) and spoon it over the rice and chicken, finishing with parsley.